| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup olive oil
- 1 red pepper, seeded and cut into 1/4-inch dice
- 1 teaspoon cumin seeds
- 2 cloves minced garlic
- 1 teaspoon oregano
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 teaspoon paprika
- 2 cups thawed frozen corn kernels
- 2 cups winter squash like pumpkin or acorn, cut into 3/4-inch dice
- 1 (16 ounce) can (2 cups) plum tomatoes, chopped, juices reserved
- 2 cups chicken broth
- 2 (16 ounce) cans black beans drained and rinsed
- Salt and pepper
- 12 ounces medium wide egg noodles cooked and drained
- 2 jalapeno peppers, seeded and finely minced
- 1/4 cup toasted sunflower or pumpkin seeds, optional
Instructions
- Heat olive oil until hot. Add red pepper and saute for 5 minutes or until somewhat tender. Add the cumin seeds and saute a few seconds until you get a whiff of their aroma. Add garlic, oregano, cinnamon, cloves and paprika and saute for a few seconds or until aromatic. Add corn, winter squash, tomatoes with their juices, the broth and bring to a boil. Cover and simmer for 15 minutes or until squash is almost tender. Add beans, cover and simmer another 5 to 10 minutes or until squash is completely tender. (If liquid seems to be evaporating too much, add more water.) Season to taste with salt and pepper and spoon over noodles. Garnish with jalapeno pepper and toasted sunflower seeds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 892 |
| Total Fat | 25 g |
| Saturated Fat | 4 g |
| Carbohydrates | 135 g |
| Dietary Fiber | 24 g |
| Sugar | 13 g |
| Protein | 36 g |
| Cholesterol | 75 mg |
| Sodium | 1715 mg |
| Serving Size | 1 of 4 servings |
| Calories | 892 |
| Total Fat | 25 g |
| Saturated Fat | 4 g |
| Carbohydrates | 135 g |
| Dietary Fiber | 24 g |
| Sugar | 13 g |
| Protein | 36 g |
| Cholesterol | 75 mg |
| Sodium | 1715 mg |
Reviews
Delectable and not hard to do!
I made this stew last year and added beef, it was so tasty, this year we are limiting our meat so I made it per the recipe but with beef broth instead of chicken.
Amazing stew! Store didn’t have fresh pumpkin (really, in October???!!!, so I used acorn squash in its place and used dried cilantro and extra cinnamon instead of the oregano and clove.
This was very delicious and hearty! I modified the recipe to the ingredients I had at home. I didnt have corn, so I used one chopped yellow squash instead. When I was boiling the stew, I thought there was too little pumpkin, so I quickly added added another cup during the cooking process! I used cayanne instead of paprika powder, to give it some kick. I also added a teaspoon of sugar to bring out the pumpkin flavours. My husband loved it on pasta, so I am sure to make this again soon!
Fantastic and original stew! I used toasted pumpkin seeds as the garnish which added nice color to this already beautiful dish. A definite keeper I’ll make over and over again. Note: easily made vegetarian by simply using vegetable stock instead of chicken stock.
The spice combination is fantastic. I would add twice the squash and half the beans though.